A sensitive GC–HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutes

GND
122611587X
Affiliation
Max Rubner-Institut (MRI); Department of Safety and Quality of Meat; Germany
Zastrow, Lisa; Speer, Karl;
GND
104330844X
Affiliation
Max Rubner-Institut (MRI); Department of Safety and Quality of Meat; Germany
Schwind, Karl-Heinz;
GND
1050830148
Affiliation
Max Rubner-Institut (MRI); Department of Safety and Quality of Meat; Germany
Jira, Wolfgang

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